Talk:Yi mein

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Specifications[edit]

What is the diameter/width of this noodle? Similar to lo mein or ramen? Badagnani 16:21, 4 September 2007 (UTC)[reply]

I want to say half a centimeter. Benjwong 17:33, 4 September 2007 (UTC)[reply]

Maybe 3 mm, then? That's cooked, not dry, correct? Maybe you can measure it to make sure. Badagnani 17:38, 4 September 2007 (UTC)[reply]

5mm uncooked and 3mm cooked. They do shrink so I guess that is fair. Benjwong 21:04, 4 September 2007 (UTC)[reply]

Coloring[edit]

Are these the type of noodles that have been caught being produced with artificial yellow coloring rather than egg on a number of occasions? Badagnani 16:21, 4 September 2007 (UTC)[reply]

Not that I am aware of. Benjwong 17:33, 4 September 2007 (UTC)[reply]

Here are some examples of noodles seized for containing tartrazine (Yellow no. 5) (do a CTRL-F search for "noodle"). None of the noodles seized were labeled as "E-fu," though. Badagnani 17:49, 4 September 2007 (UTC)[reply]

Nope don't see anything close to yi mein on the list. Benjwong 21:04, 4 September 2007 (UTC)[reply]

Next time you're in the Asian supermarket, can you check the ingredients to see if any brands use artificial yellow coloring? Badagnani 23:31, 4 September 2007 (UTC)[reply]

History[edit]

Important to note the tradition (esp since some sources will cite it confidently, leading to later edits here) but this article brings up and debunks various origin stories of yimian. — LlywelynII 09:30, 27 January 2024 (UTC)[reply]